Spicy Shrimp on Spinach Recipe

We made this as one of the dishes at our annual stay at the Koehler Winery near in Los Olivos near Santa Barbara. Everything we made was delicious, but this might have been my favorite. We served it as an appetizer, and everyone raved about it. It was extremely easy and quick and the presentation was beautiful. I made this with a very healthy dose of cayenne (when the kids are away...dad will play!). Depending on your palate, you may want to tone it down to 1/8 tsp of cayenne.. Everyone with us said they'd make it with the same level of spice though, so give it a try if you can handle it! This is adapted from a Jacques Pepin recipe in Jacques Pepin's Table.

Directions

Shell the shrimp, and sprinkle them with the thyme, oregano, tarragon, coriander, and peppers. Place them in a single layer in a dish, and sprinkle with the 2 tablespoons oil. Set aside. This can be done up to an hour in advance of cooking.

In a skillet, heat the 2 tablespoons oil. When hot, saute the spinach for 2-3 minutes. Add the salt and pepper, and stir to coat. Divide among four plates.

Turn the heat on the skillet up to high and heat until very, very hot. Place the oiled shrimp in one layer in the skillet, and cook over high heat for 1 minute. Turn, and cook for 1 1/2 minutes on the other side.

To serve, place four shrimp on top of the greens on each plate. Add the 2 tablespoons of water to the juices in the pan, and mix to deglaze. Pour the juices over the shrimp, and serve.

Comments

most excellent my friend as i was just thinking about spinach and what i would do today,looks lovely,and since i am fighting this flu the heat along with the healing powers of popeye's favorite should do me just fine,thanks i am going to make it today

Hooray! A recipe to use up some of the oregano, spinach and tarragon we have in abundance this year. I just told my husband this morning: "We have to do something with the spinach". Then I added 'dearest' so I could be sure of his cooperation. We're going to blanch and freeze some this weekend. The thyme is luckily under control. Should I dry the herbs first or use fresh?